White Bean and Sausage Soup with Greens

Pair this hearty soup with a slice of crusty bread for a warming lunch or dinner.

ReceipeĀ for 4 servings

  • 1 tbsp olive oil
  • 12 oz (375 g) turkey sausage, casings removed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 4 cups (1 L) sodium-reduced chicken broth
  • 1 can (14 oz/398 mL) diced tomatoes
  • 1 can (14 oz/398 mL) white kidney beans, drained and rinsed
  • 4.5 oz (128 g) packed VITA Greens with Baby Kale


    • Heat oil in large saucepan set over medium-high heat; cook sausage, breaking up meat with wooden spoon, for 5 to 6 minutes or until golden brown. Add onion, garlic and carrots; cook, stirring, for 4 to 5 minutes or until onion is tender.
    • Add broth, tomatoes and beans to saucepan. Bring to boil; reduce heat and simmer for 20 minutes or until carrots are tender. Stir in VITA Greens with Baby Kale and cook for 2 minutes or until greens are wilted.

    Tip: For a vegetarian alternative, omit sausage and substitute vegetable broth for the chicken broth.

    Nutrition facts

    Per 1/4 of recipe
    Calories 320
    Fat 11g
    Cholesterol 65mg
    Sodium 1470mg
    Carbohydrate 27g
    Fiber 7g
    Sugars 7g
    Protein 29g
    Vitamin A 70% DV
    Vitamin C 70% DV
    Calcium 15% DV
    Iron 30% DV